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Mini Lemon Cheesecakes

Mini Lemon Cheesecakes: A Creamy, Tangy Bite of Bliss

These Mini Lemon Cheesecakes are a delightful twist on traditional desserts, offering creamy texture and refreshing lemony goodness.
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Prep Time 25 minutes
Cook Time 28 minutes
Chilling Time 2 hours
Total Time 2 hours 53 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Substitution: Use crushed vanilla wafers or digestive biscuits for variety.
  • 4 tbsp Melted Butter Ensure butter is fully melted to avoid clumping.
For the Filling
  • 16 oz Cream Cheese Use full-fat cream cheese for the best results; ensure it's softened to prevent lumps.
  • 0.5 cup Sugar Substitution: Use powdered sugar for a smoother texture.
  • 2 whole Eggs Beat eggs well before adding to ensure even incorporation.
  • 0.25 cup Sour Cream Substitution: Greek yogurt can be used for a lighter option.
  • 2 tbsp Lemon Juice Freshly squeezed juice is recommended for the best taste.
  • 1 tsp Lemon Zest Tip: Use a microplane for finely grating the zest.
  • 1 tsp Vanilla Extract Substitution: Use almond extract for a different flavor twist.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • whisk
  • microplane

Method
 

Preparation Steps
  1. Preheat your oven to 325°F (163°C). Gather your ingredients and equipment.
  2. Combine the graham cracker crumbs and melted butter in a mixing bowl and press into the muffin tin bases.
  3. Bake the crust in the preheated oven for about 8 minutes until lightly golden around the edges.
  4. In a mixing bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, then fold in sour cream, lemon juice, zest, and vanilla.
  5. Spoon the filling over the cooled crusts in the muffin tin and fill nearly to the top. Bake for 18-20 minutes until just set.
  6. Let the cheesecakes cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
  7. Refrigerate the mini lemon cheesecakes for at least 2 hours before serving.

Nutrition

Serving: 1cheesecakeCalories: 220kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 50mgSodium: 150mgPotassium: 80mgSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 0.5mg

Notes

Ensure your cream cheese is at room temperature for a smooth filling. Refrigerate cheesecakes thoroughly for the best texture and flavor.

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